Every flavour, with the whole ingredient list attached.

Milk slow-reduced until it turns nutty and dense, set on a stick with nothing to lighten it.

Reduced milk with pistachio cleaned, roasted and cut in our own kitchen the same week.

Saffron steeped in warm milk, almond slivers folded through at the end. Colour comes from the saffron alone.

Made only while Alphonso is in season, from pulp we press on the floor in Kandivali.

Custard apple deseeded by hand, folded in as pulp so the fruit stays in visible ribbons.

Real chocolate melted into hot milk base. Bitter edge intact, no cocoa powder shortcuts.

Cashew, almond and pistachio roasted and cut in-house, then stirred through a plain milk base.

Mahabaleshwar strawberries in winter. The colour is dull pink because nothing is added to brighten it.

Rose milk, falooda sev, soaked basil seeds and a scoop on top. Assembled at the counter, not pre-mixed.

Seasonal mango pulp layered with sev and chilled milk, finished with mango ice cream.

A full malai kulfi sliced over falooda sev, rose syrup and cold milk. The house signature.

Malai pista kulfi over sev with a lighter pour of milk so the pistachio stays forward.